All you need to do is let the frozen dough thaw out and pat out flat into a round or a rectangle to help warm it up with your hands. Sprinkle with the yeast or dissolve yeast in a tablespoon of water and smear the yeast onto the dough. (sometimes a mister is just enough water to help the dry yeast dissolve) roll up the dough and knead to mix in the new yeast. Return dough to the bowl, cover, let the dough bulk rise and continue following the recipe. Easy enough.

When I first made cinnamon buns, I thought why it took forever to rise. It turns out that the butter in the dough made the dough rise really slow. I agree that adding a bit of yeast mixed with a bit of warm liquid would make the dough rise. Also let the dough rise in a warm environment.

Enriched broiche-type doughs need higher levels of yeast, and/or osmotolerant yeast. You can try proofing your "old" yeast in some sugar+warm water to see if the problem was old, inactive yeast or a formula that didn't have enough to begin with.

As others have mentioned, it is no problem to add more yeast and try again, unless your dough has too much sugar or salt for the yeast to work. In that case, it is easy to roll the dough flat and cut into crackers, sprinkling the top with cinnamon sugar or anything else that seems good to you.

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